Mixed Vegetable Salad

This vegetable salad recipe is another example of food from Bhutan. They serve this hot for a dinner and cold as a salad in a packed lunch. It contains diagonally sliced carrots, green beans sliced, chopped cauliflower and sliced red onions. Heat oil in a wok or large frying pan. Add some oil about 2 tablespoons and add the chopped vegetables. Fry quickly for about 5 minutes and then put on a lid and turn down the heat and let them sweat until they are tender or at the texture you like. Season with salt, pepper and add soy sauce if you like it